Kofte Rizeh

Ingredients:
Serving 2
500 g eggplants
1/2 cup soy beans
50 g grated onion
1 tablespoon wheat flour for making meatballs
1 cup for rolling
1 tablespoon brewed saffron
4 tablespoonas fresh parsley, and meant leaves, chopped finely, or 2 tablespoons of dried version of the vegetables
Salt and pepper for seasoning
Ingredients for sauce
300 g chopped onion
1 tablespoon powdered, sauteed mint
2 cups thin Kashk, a dairy product
Oil
Here is a short recipe for the tasty dish. Give it a try! You should love it.
Directions:
Peel the eggplants and slice them in rings. then fry them finely.
Soak the soy beans in cold water 20 minutes. Then drain the water and cook in a dish with 1 cup of water. The needed time is 10 minutes.
Grate the onion and drain its excess water.
Fry the chopped onion in a pot and add in sauteed powdered mint along with Kashk. Set on low flame till boiling starts.
Grind the cooked soy beans and fried eggplants and put in a mixing bowl. Add in grated onion, brewed saffron, and flour, and season to taste with salt and pepper. Make a consolidated mixture. Take a walnut-sized off the mixture and roll well inside the plate of flour. Then onto the boiling pot. Make plenty of meatballs and put inside the sauce. Lower the heat and allow 15 minutes till done. Serve hot with bread. Bon Appetit!